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White Chocolate Mini Pound Cake
These little white chocolate mini pound cakes are moist and delicious – topped with fresh blueberries – they’re a perfect date night dessert! The white chocolate makes them sweet but not too rich. They’re my new favorite – and they’re ready in less than 20 minutes.
Ingredients
- 3 oz white chocolate
- 6 tbsp butter
- 2 eggs
- 3 tbsp sugar
- 3 tbsp flour
- 1 tbsp powdered sugar
- 2 tbsp berries
Instructions
- Melt the chocolate and butter in microwave at 30 seconds at a time and stir until melted (about 1.5 minutes) and set aside3 oz white chocolate, 6 tbsp butter
- In a separate bowl, mix eggs and sugar with a mixer on low for 1-2 minutes,2 eggs, 3 tbsp sugar
- Add flour and mix for another minute3 tbsp flour
- Add the egg mix to the melted chocolate and mix
- Pour the batter in two greased ramekins
- Bake in the oven – right on the rack – at 390°F for 17 minutes2 tbsp berries, 1 tbsp powdered sugar
- Shake powdered sugar on top with sifter and serve with berries
Nutrition
Serving: 1cakeCalories: 724kcalCarbohydrates: 63.6gProtein: 7.2gFat: 51.1gSaturated Fat: 32.2gCholesterol: 255mgSodium: 337mgPotassium: 89mgFiber: 0.5gSugar: 54.1gCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!
